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Spicy Ontario Potato, Bok Choy And Shallot Hash

Posted: Thursday, November 19th, 2015
Serves: 2

• 1/2lb red potatoes
• 2 Tbsp plus 1 tsp vegetable oil, divided
• 1 large shallot, thinly sliced (about 1/2 cup)
• 1/2lb baby bok choy cut into 1/2” pieces
• 1 finely sliced serrano or Thai bird chili
• 1 tsp hot sauce
• 2 eggs
• Salt and Pepper

Preparation: Peel potatoes and split into quarters lengthwise then cut into 1/4” slices. Place potatoes in as thin a layer as possible on a microwave-safe plate. Cover with paper towel and microwave on high power until heated through but still a bit undercooked, about 2 1/2 minutes. Heat 2 tablespoons oil in a 10-inch cast iron or non-stick skillet over high heat until lightly smoking. Add potatoes and cook, stirring and tossing occasionally, until well browned on about half of all surfaces, about 4 minutes. Reduce heat if smoking heavily. Add shallot and bok choy. Continue to cook, tossing and stirring occasionally, until vegetables are all well browned and charred in spots, about 4 minutes longer. Add sliced chili and hot sauce. Cook, stirring constantly for 30 seconds. Season to taste with salt and pepper. Transfer hash to a warm serving platter and keep warm. Wipe out skillet and add remaining teaspoon oil. Heat over medium heat until shimmering. Add eggs and cook until desired level of doneness is reached. Season with salt and pepper. Place eggs on top of has and serve immediately with hot sauce or hot pepper relish. Adapted from seriouseats.com